FRANKTON – Five-thirty on a Monday evening, and the basement at Frankton First United Methodist Church is gently abuzz with sound and motion and tempting smells. A crew of about 10 people deftly sets about the business of preparing dinner for 36 people about to show up for the Lions Club biweekly dinner. This is the Faithful Servers doing what they do best – cooking up a storm.
Upstairs, three big grills are fired up.
“We would put the tenderloin up against anything in the state,” said Mike Shuter, clad in an apron festooned with bright yellow corn cobs.
Downstairs, Lisa Osheshki and her kitchen crew are ready to dress those tenderloins with an irresistible compound butter, and accompany them with green beans, twice baked potatoes, salad and a dessert of rainbow sherbet with blackberries.
“It’s all volunteers,” said organizer Wayne Ousley. “We look at serving people as part of a mission.”
Since there are no employees to pay, Ousley said the Faithful Servers catering service is very competitively priced. Like the Lions dinner, some events take place right at the church or other indoor venues, but the Faithful Servers also take their show on the road for events like company picnics and the county fair. They cook up everything from pork loin roasts to steaks to hamburgers, along with all the sides.
The Faithful Servers even offer an annual Prom Dinner, an upscale affair designed to provide the formal environment without the backbreaking price tag for prom-going teens. Servers wear white shirts and bow ties to serve tempting entrees to young people doing things up for the big night. Price tag is just $10 per prom dinner.
“It’s grown every year,” said Osheski, who picked up her exceptional culinary skills out of necessity while serving on a fire department in California. “If you can’t cook, they kick you out,” she points out. Osheski’s hoping next year to expand the prom option to Elwood kids.